The right water temperature and dosage are critical for dough development. Supported by Bongard, WP Bakery Group, and Kornfeil, this stage ensures exact control for consistent results.

Solutions include:

• Chilling – achieving ideal water temperatures to manage dough fermentation.

• Dosing – ensuring precise water measurement for each batch.

• Mixing Integration – automated systems linking chilling and dosing with mixing for efficiency.

This step is the bridge between ingredients and dough formation, ensuring consistency and scalability.